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Address: Jurusan Pendidikan Kesejahteraan Keluarga, Prodi Tata Boga Jl. Prof. Dr. Hamka Air Tawar Padang, West Sumatera -Indonesia 25131
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INDONESIA
Jurnal Pendidikan Tata Boga dan Teknologi
Published by Universitas Negeri Padang
ISSN : 26855372     EISSN : 26855380     DOI : 10.24036/jptbt
Core Subject : Science, Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other
Jurnal Pendidikan Tata Boga dan Teknologi is a peer-reviewed, scientific journal published by Universitas Negeri Padang, The journal aims to communicate the vital issues, latest developments, and thinking on the culinary, education, science and technology behind meal planning, preparation, processing, service for a global consuming public, education and technology in all setting. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management, other foodservice ventures, Culinary innovation, Blurring lines between food technology and culinary arts, Issues and trends related to human nutrition, the collaboration between food science and culinary innovation, techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences, management styles, methods and principles and education in all setting.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 393 Documents
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Literature Review: Traditional Indonesian Cakes as a Medium of Cultural Diplomacy Lukitasari, Febriani; Azizah, Anistian Nur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27083

Abstract

Food is widely recognized as a universal medium of communication that transcends linguistic and geographical boundaries. Within this context, culinary diplomacy emerges as an important strategy, where food embodies identity, history, and values. Indonesian traditional cakes (kue tradisional), such as Bika Ambon, Klepon, and Kue Clorot, carry cultural narratives that integrate heritage, symbolism, and local wisdom. Yet, their role in international cultural diplomacy has received limited attention. This study explores the potential of Indonesian traditional cakes as cultural ambassadors that reinforce the nation’s global presence. It addresses three central questions: (1) What symbolic meanings are embedded in traditional cakes? (2) How are these culinary traditions represented in practices of cultural diplomacy such as festivals and intercultural exchanges? (3) What challenges and opportunities arise in positioning them within Indonesia’s soft power framework? Applying a qualitative descriptive approach through literature review, cultural analysis, and case studies of culinary events, the study reveals that traditional cakes provide more than sensory enjoyment; they convey values of togetherness, hospitality, and cultural resilience. As accessible cultural symbols, they foster deeper connections and cross-cultural understanding. The paper concludes that Indonesian traditional cakes hold strong potential as instruments of cultural diplomacy, and their strategic promotion internationally can enhance Indonesia’s cultural image while nurturing intercultural harmony.
Consumer Preference Analysis On Thai Cassava Sauce With Varying Coconut Milk Types Prabowo, Ivy Dian Puspitasari; Mustofa, Mashita Rafflesia
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.26897

Abstract

This study aimed to analyze consumer preferences for Thai cassava sauce using three types of coconut milk: fresh coconut milk, instant liquid coconut milk, and instant powdered coconut milk. Sensory evaluation was carried out using a 5-point hedonic scale involving 30 untrained panelists. The evaluated sensory attributes included taste, aroma, and appearance. The collected data were analyzed using analysis of variance (ANOVA) with a significance level of α = 0.05 to determine differences in consumer preference among treatments. The results showed that Thai cassava sauce prepared with instant liquid coconut milk obtained the highest average scores for all sensory attributes, including taste (4.60), aroma (4.50), and appearance (4.36). Meanwhile, fresh coconut milk showed moderate acceptance, while instant powdered coconut milk received the lowest scores for most sensory attributes. These findings indicate that the use of instant liquid coconut milk produces Thai cassava sauce with the highest level of consumer acceptance compared to fresh coconut milk and instant powdered coconut milk.
Development Of An E-Module Using The Book Creator Application For Teaching Various Cuts Of Animal-Based Food Ingredients To Phase E Culinary Vocational School Students Saraswati, Yurin; Handajani, Sri; Purwidiani, Niken; Lukitasari, Febri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27175

Abstract

This study aimed to develop an E-module using the Book Creator application on the topic of various cuts of animal-based food ingredients. The study also aimed to determine the feasibility of the material content and media design, and to analyze students' responses to the developed E-module. This research employed the 4D development model proposed by Thiagarajan, which consists of four stages: Define, Design, Development, and Dissemination. This study was limited to the Development stage due to time constraints. Data were collected through expert validation and student response questionnaires. The feasibility of the E-module was evaluated by three material experts and three media experts. The research was conducted with 32 Phase E (Grade X) culinary students at SMK Negeri 3 Kediri, Indonesia. The quantitative data obtained from validation sheets and student response questionnaires were analyzed using descriptive quantitative analysis by calculating the percentage score of each assessment aspect and interpreting the results based on predetermined feasibility criteria. Qualitative data in the form of suggestions and comments from validators were analyzed descriptively to support the quantitative findings. The results showed that: (1) the developed E-module on various cuts of animal-based food ingredients was published in the form of an online link (https://bit.ly/readbookcreator); (2) the material feasibility achieved an average score of 90%, categorized as very feasible, while the media feasibility achieved an average score of 92%, also categorized as very feasible; and (3) students' responses obtained an average score of 83%, categorized as very feasible. In conclusion, the E-module developed using the Book Creator application is highly feasible and suitable for use in the learning process. Further research is needed to examine the effectiveness of this E-module on students' practical learning outcomes in animal-based food carcass cutting techniques.

Page 40 of 40 | Total Record : 393

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